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Old Fashioned Blackberry Cobbler

Makes 8 servings


For pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon Rumford Baking Powder
1 1/4 cups shortening
10 tablespoons water
For filling:
4 cups fresh blackberries
1 cup sugar, divided
2 tablespoons all-purpose flour, divided
2 tablespoons butter, divided


Combine flour, salt and Rumford Baking Powder; cut in shortening with a pastry blender until mixture resembles a coarse meal. Sprinkle water 1 tablespoon at a time, over surface; stir with a fork until all ingredients are moistened. Shape dough into a ball. Chill about 1 hour.

Divide pastry into 3 equal portions. Roll one portion into an 8-inch square on a lightly floured surface; place on a baking sheet . Bake at 450 degrees F for 10 minutes or until lightly browned. Cool.

Roll another portion to 1/8- inch thickness on a lightly floured surface; fit into a 8-inch square baking dish.

Place 2 cups blackberries in prepared baking dish. Top with 1/2 cup sugar and 1 tablespoon flour; dot with 1 tablespoon butter. Cover with baked pastry square, remaining berries, sugar, flour and butter.

Roll remaining pastry to 1/8-thickness; cut into fourteen (10 inch long and 1/2- inch wide) strips. Arrange strips in lattice design over blackberries. Press ends to seal. Trim edges and flute. Bake at 450`F for 10 minutes. Reduce heat to 350`F and bake 40- 45 minutes or until golden brown.